There is something very soothing and warming about baking as we all know it. After a long and windy walk with the kids and the dogs in the month of February, there is nothing as comforting as baking some deliciously rich and chocolatey brownies that are nice and gooey on the inside but firm and crispy on the outside. Also, brownies are one baking miracle that only marvels in it’s taste, presentation can be tossed!
150g dark chocolate (dark chocolate)
120g butter (I used salted as I think it cuts the extreme sweetness of the chocolate overload)
85g plain flour
1 tsp baking powder
2-3 tbsp cocoa powder
handful of chocolate chips (optional, my daughter insisted)
Preheat the oven at gas mark 6.
Melt the dark chocolate and butter either in a microwave or place it in a bowl that fits on the rim of a saucepan with some boiling water. The steam from the the boiling water will melt the butter and the chocolate, make sure the water doesn’t touch the bowl of chocolate. Once the ingredients are all smooth, set it aside to cool gently.
Whisk the sugar and eggs together until smooth and set aside.
In a bowl mix all the dry ingredients together.
Now incorporate the dry ingredients, the egg mixture and the chocolate together.
Now place the mixture in a baking tray that is lined with a grease-proof paper or simply brush the tray with some melted butter.
Place the tray in the oven for about 30 minutes or until the outside is nice and firm. Inside will be goey and that is exactly what we want. Let it cool down before cutting them into squares.
Don’t worry about the cracks that form on top, unlike cakes, there is a certain charm in those cracks when on brownies.
I hope you enjoy this recipe and let me know if you give them a go.